roulade

This twist on a classic Yule log uses the tropical flavours of passion fruit and coconut to create a terrific tropical centrepiece for your Christmas table

Passion Fruit, Chocolate & Coconut Roulade

butter,

gluten-free dark chocolate, chopped into small pieces

eggs,

golden caster sugar

cocoa powder

ground almonds

tub mascarpone

double cream

Malibu(optional)

icing sugar

passion fruit curd

passion fruits, flesh scooped out

coconut flakes, toasted

edible gold glitter(optional)

Passion fruit, chocolate & coconut roulade

Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave).

Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale.

Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air.

When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy.

While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don&rsquo;t cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool.

Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade &ndash; it will crack in places, but don&rsquo;t worry. Spread a third of the cream all over the surface, leaving a border of about 1.5cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh.

Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days.

Strawberry Swiss Roll Cake recipe is easy to make. A spongy, fluffy cake filled with quick, homemade strawberry jam. Perfect for picnics and celebrations.

Strawberry Swiss Roll Cake

strawberries

g (1/2 cup) sugar

lemon juice,

vanilla paste

tbsp (30 grams) butter (plus for greasing)

125 g (1 cup) all-purpose flour (plus for dusting)

130 g (2/3 cup) sugar

eggs

tsp salt

water

sugar

First, make the strawberry jam. Clean the strawberries and cut them in small chunks. Add to a saucepan along with sugar, freshly squeezed lemon juice, and vanilla paste. Place the saucepan over medium heat, stir and cook for about 15 minutes or until the strawberries and soft and the mixture is thickened, stirring occasionally. Remove from the heat and leave to cool to room temperature.

Make the brown butter. Place a saucepan with butter over medium heat. When the butter melts, continue to cook for 3 - 4 minutes or until it turns light brown and the beautiful nutty aroma appears. Remove from the heat, strain through a fine sieve into a bowl, and set aside to cool to room temperature. Preheat the oven to 180 °C / 350 °F or if you are using a fan-assisted oven, then preheat it to 165 °C / 330 °F. Prepare the baking sheet. Line a 25 cm x 35 cm (9 x 13-inch) baking sheet with parchment paper, then grease the paper with butter. Evenly dust with flour, then remove any excess flour from the pan.

Sift the all-purpose flour into a small bowl. Using an electric mixer or a stand mixer, beat together sugar, eggs, vanilla paste, and salt until tripled in size and pale for about 6 - 8 minutes. Using a spatula, gently fold in the sifted flour until well combined. Add the cooled brown butter and a tablespoon of water. Stir to combine.

Pour the sponge cake batter into the prepared baking sheet. Spread the mixture evenly using a spatula. Transfer to the preheated oven on the middle rack. Bake for 15 - 20 minutes at 180 °C / 350 °F or if you are using a fan-assisted oven, at 165 °C / 330 °F. The baked sponge cake should be golden brown and soft, make sure not to overbake it. Place a sheet of parchment paper over a damp towel. Dust the parchment paper with powdered sugar.

Take the baked sponge cake out of the oven. Using a pairing knife gently scrape into the edges of the cake. Invert the cake onto the prepared parchment paper. Carefully remove the parchment paper. Using a serrated knife, make two shallow (2 - 3 mm or 5/64 inch) horizontal cuts 2 cm (1-inch) apart on the shorter side of the sponge cake near you. While the cake is still hot, roll into a swiss roll. Use the incision to help you make the first move and use the towel and parchment paper to help you roll the sponge tightly. Place on a wire rack and set aside for 30 minutes.

Unroll the swiss roll. Spread the strawberry filling evenly over the surface, then roll tightly again and set aside (room temperature) for 15 - 30 minutes. Sprinkle with powdered sugar, slice into thick slices using a serrated knife and serve.

This is how you make a Strawberry Swiss Roll Cake

The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.

Swiss roll

caster sugar, plus extra 2 tbsp to dust

self-raising flour, sieved

strawberry jam

Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.

Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.

Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

Debbie Major turns the same knockout flavour combo of a banoffee pie into a showstopping roulade… It’s set to be a new favourite.

Banoffee roulade with mocha cream

bananas

lemon juice

Icing sugar

For the meringue

caster sugar,

tsp cornflour

tsp white wine vinegar

For the mocha cream

coffee powder

tsp caster sugar

tsp cocoa powder,

You’ll also need…

23cm x 33cm swiss roll tin, greased, lined with non-stick baking paper

Heat the oven to 160°C/140°C fan/gas 3. For the meringue, put the egg whites in a large clean bowl and, using an electric hand mixer, whisk to stiff peaks. Gradually whisk in the 275g caster sugar, 1 tbsp at a time, to make a stiff, glossy meringue, then whisk in the cornflour and vinegar.

Spread the mixture evenly in the prepared tin and bake for 25 minutes until the surface is lightly browned. (It will puff up a lot but don’t worry, it will go down again as it cools.) Remove from the oven and set aside for 10 minutes to cool slightly.

Lay a large sheet of non-stick baking paper on a work surface and sprinkle with the remaining 2 tbsp caster sugar. Still on its tray, flip the meringue onto the sugary paper and lift off the swiss roll tin. Ease the paper away from the sides of the meringue only and leave to cool.

For the mocha cream, put the cream, coffee powder, sugar and cocoa in a large bowl and use a electric hand mixer to whisk it into soft peaks. Dice the bananas and toss with the lemon juice.

Carefully peel the baking paper away from the meringue. Spoon over the toffee sauce and spread it out, right up to the edges on 3 sides, leaving a 2.5cm border on the short edge furthest away from you. Spread with the mocha cream, then scatter over the bananas and lightly press them into the cream.

Starting with the short edge closest to you, and using the edge of the base paper to help you, roll up the meringue as you would a swiss roll. Leaving the roulade wrapped in the paper, carefully lift it onto a large clean baking sheet and chill for at least 1 hour. This will help it to hold its shape when you slice it.

To serve, unwrap the roulade, dust with icing sugar and cocoa powder, then gently lift onto a serving plate.

A roulade can look difficult, but I&#x27;ll show you how to make it easy with my Hazelnut and Raspberry Roulade recipe — a perfect blend of flavors and textures.

Hazelnut and Raspberry Roulade Recipe

(8 ½ oz/240 grams) egg whites, (at room temp)

½ cups (12 ounces 340 grams) sugar

(5 ounces 142 grams) hazelnuts

(16floz/450 milliliters) heavy whipping cream, (whipped)

¾ cups (9 ounces 250 grams) raspberries

Preheat your oven to 300°F (150°C). Line a 15&quot; x 10&quot; (38cm x 25cm) cookie sheet with parchment for the roulade.

Place the hazelnuts on a separate baking tray and bake for roughly 15-20 minutes or until golden brown and toasty.

While still warm, place the hazelnuts in a clean kitchen towel and rub the nuts back and forth to remove the thin skins. Some skin left on is just fine.

Chop the hazelnuts into small pieces and set aside.

Using an electric hand mixer or stand mixer, whisk egg whites on medium/high speed until soft peaks form.

Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny.

Once all the sugar is added whip the meringue for 2 extra minutes. Lastly, stir in the chopped hazelnuts.

Spread meringue evenly in prepared baking sheet all the way to the edges.

Bake for roughly 35-40 minutes or until meringue is slightly firm to touch on top but soft inside. Set aside to go cool.

Lay a clean kitchen towel over the meringue. Place a wire rack on top of that and flip it over. The baking sheet will be facing you now. Lift away the baking sheet. Gently take away the wire wrack from underneath the roulade. It might stick to the kitchen towel but don&#x27;t be nervous, you can do it!

Carefully peel off the parchment paper. Don&#x27;t worry if you have some holes, this is fixable.

Spread the whipped cream all over the surface of the meringue (the side that had the paper on).

Scatter the raspberries all over the cream.

To roll the Roulade: Using the kitchen towel as your guide, starting at the long side, gently roll up the meringue jelly-roll style, enclosing filling.

Still using the kitchen towel, lift the roll onto your serving platter seam side down.

Dust liberally with Icing sugar (to cover any cracks 🙂 ).

Slice and serve as is or with some vanilla ice-cream on the side. Store leftovers in the fridge for up to 2 days.

Kim is on a roll with this crimson Christmas creation.

Let-it-snow red velvet and coconut roulade recipe

caster sugar

tsp red gel food colouring

plain flour

milk

Icing sugar,

raspberries,

thickened cream

coconut cream

tsp icing sugar

40.00 ml Malibu

Unsere Wirsingrouladen: Omas Klassiker wird hier mal etwas fettärmer, aber doch genauso lecker interpretiert. Zarte Wirsingblätter werden mit einer würzigen Füllung aus Hackfleisch, Wirsing-Streifen und Brot zu feinen Wirsingrouladen aufgerollt und im Backofen geschmort.

Wirsingrouladen – nach Omas Original-Rezept!

mittelgroßer Wirsingkohl (ca. 800 g)

Weißmehl- Brötchen vom Vortag

kleine Zwiebel

EL Rapsöl zum Braten

300 g Rinderhackfleisch

EL Senf

Ei (Größe M)

- 2 TL Paprikapulver

Pfeffer

Jodsalz mit Fluorid

EL Tomatenmark

750 ml Gemüsebrühe (am besten frisch gekocht

alternativ Bio-Instant-Brühe)

EL Speisestärke

- 2 TL Majoran

Holzspießchen für die Roulade

1.2 kg Kartoffel (vorwiegend festkochend)

0.5 Bd. frische Petersilie

This recipe for bacon wrapped beef liver roulade, stuffed with spinach & feta cheese, is super delicious and easy to make. The flavors complement each other perfectly. In addition, it's a very nutrient dense and therefore satiating dish. Of course, you could also use other stuffings

Bacon Wrapped Beef Liver Roulade - Stuffed with Spinach & Feta Cheese

beef liver (2 pieces)

spinach (pre-cooked)

feta cheese

bacon (about 16 slices)

Salt

Pepper

Cayenne pepper (optional)

Lemon Basil Beef Roulade

lemons

basil

beef

Salt and pepper

black forest ham

canola oil

onions

port wine

beef stock

all-purpose flour

Line a baking sheet with parchment paper and set aside.

Wash and pat dry both lemons. Zest &amp; juice one. Set aside.

Wash and dry the fresh basil.

Halve each piece of the thin-cut beef. Season both sides with salt &amp; pepper.

Lay a ham slice on top of a beef slice. Add 3 basil leaves. Sprinkle lemon zest on top.

Roll up tightly. Secure with a toothpick. Repeat.

Slice the other lemon crosswise into thin rings.

Heat 2 tablespoons of the canola oil in a large skillet over med-heat.

Fry lemon slices on both sides for about 5 minutes &amp; tranfer to the baking sheet.

Preheat the oven to 350F.

Add rolls to the pan.  Braise, turning the rolls to brown evenly on all sides.

Remove the toothpicks to turn the rolls with a wooden spoon. Reinsert and cook  them on the other side.

Tranfer to the baking sheet, laying them  on top of the lemon slices.

Bake for 15 minutes.

Peel and slice the onions into thin rings.

Add the remaining tablespoon of canola oil to the pan and heat. Add the onion rings and cook until transparent.

Remove the onions from the pan and set aside.

Add the port wine, lemon juice, and beef stock into the skillet.

Bring everything to a boil.

Remove the rolls from the oven. Transfer to a platter arranging the beef rolls on top of the lemon slices. Cover with aluminum foil and store in a warm place.

Turn the heat down and whisk in the tablespoon of flour. When the sauce thickens, strain it and return it to the pan.

Stir the onions back into the sauce and remove from heat.

Uncover the serving platter with the beef rolls and lemon and spoon the sauce over the top.

Garnish with small basil leaves, if desired, and serve.

Deliciously soft, fluffy Chocolate Swiss Roll Cake filled with tangy yet sweet cream cheese frosting. This delight ticks all the chocolate lovers’ boxes!

Chocolate Swiss Roll Recipe

g caster sugar (super-fine)

tsp vanilla extract

flour

cocoa powder (plus extra for dusting the tea towel)

tsp baking powder

tsp fine salt

220 g Philadelphia cream cheese (room temperature)

g unsalted butter (softened)

200 g powdered icing sugar (confectioners’ sugar)

dark chocolate 70% (finely chopped)

240 ml double cream (heavy cream)

unsalted butter

blackberries (optional)

Preheat your oven to 180°C (350°F)Prepare your pan. Grease with butter or spray with non-stick spray the base and sides of a 25x38cm (10x15-inch) baking pan /swiss roll pan/jelly roll pan. Line the pan with parchment paper, ensuring the paper overhangs the pan&#039;s sides. This will help you later when trying to remove the sponge from the tin. Grease the parchment paper with butter, as this will help with peeling the paper off once the sponge has baked.

Whisk egg whites. Using handheld electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium to high speed until soft peaks form.

Whip the egg yolks and sugar. In a separate bowl, whip the egg yolks, sugar and vanilla extract on medium-high for 5 minutes until the mixture is light and creamy. When lifting out the whisk, you want to see trails of the mixture on the surface of the batter for a few seconds.

Sift dry ingredients. Into a separate bowl, sift in the flour, cocoa powder, baking powder and salt and whisk together.Add dry ingredients and add egg whites in two parts. Add half the cocoa flour mixture directly to the egg yolk mixture in the bowl. Add in half the egg whites. Using a rubber spatula, fold the mixture until the flour and egg whites are just incorporated. Then, add the remaining cocoa flour mixture and the remaining egg whites. Again, fold through until just a few flour streaks remain. This will ensure that you don&#39;t overmix. Fold them in with a light touch to maintain all the trapped air. This is one of the reasons why the sponge is so light and airy.

Pour the batter into the prepared pan and shake/wiggle the pan to help guide the batter into the pan&#39;s corners. Use an offset spatula if necessary to help smooth out the batter.Bake in the oven for 10-12 minutes until a toothpick inserted into the centre comes out clean and springs back when pressed lightly.Cool: Remove the baking pan from the oven and set it on a wire rack to cool for ten minutes until the sponge is warm and not steaming hot. It&#39;s important not to miss out on this step.

Prepare your tea towel. Whilst the sponge is baking, lay a tea towel or piece of parchment paper on your work surface and dust generously with cocoa powder. (Alternatively, sprinkle with caster sugar or dust with powdered icing sugar).

Invert the sponge onto the tea towel. Once the sponge has baked, remove it from the oven and immediately invert the sponge onto the tea towel whilst it is still hot. Peel off the parchment paper. Gently peel off the parchment paper on the bottom of the sponge. Roll sponge up. Starting from the sponge&#039;s short end, using your hands, roll the sponge up gently but firmly until it is totally rolled into the tea towel (or parchment paper). Set the roll aside with its seam side down to cool completely.

Chocolate Sponge

Whilst the sponge roll is cooling, make the cream cheese frosting. If you are using Cream Cheese from a tub, place the cream cheese into the centre of two pieces of paper towel. Fold the paper towel around the cream cheese and pat it firmly to remove some of the moisture. Repeat this on another two pieces of paper towel. Set to one side. (There is no need to do this step if using Philadelphia in brick/block form).

Whip the butter and vanilla extract. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and vanilla extract and beat on high for 4 minutes until pale and creamy. Add in the powdered icing sugar and beat until mixed in. Continue to beat for another two minutes. Add in the cream cheese and beat on medium speed until mixed through. The frosting should be smooth but firm enough to hold its shape. Refrigerate for 20-30 minutes.

Cream Cheese Frosting

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Top 10 roulade recipes from across the web

The most viewed roulade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Passion Fruit, Chocolate & Coconut ...

Strawberry Swiss Roll Cake

Swiss roll

Banoffee roulade with mocha cream

Hazelnut and Raspberry Roulade Reci...

Let-it-snow red velvet and coconut ...

Wirsingrouladen – nach Omas Origina...

Bacon Wrapped Beef Liver Roulade - ...

Lemon Basil Beef Roulade

Chocolate Swiss Roll Recipe

The most viewed roulade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine